.png)
This Vegan Mint Chocolate Cheesecake is about to become your new go-to dessert. Creamy and cool with a hint of mint, it delivers all the indulgence of a classic cheesecake without any dairy, nuts, or baking required.
Just when you think it couldn’t get any better, it’s finished with a silky, glossy chocolate ganache topping that takes this dessert to the next level.
Made with simple ingredients and an easy no-bake method, this recipe is designed to be stress-free and accessible. Perfect for warm days, celebrations, or whenever that mint-chocolate craving hits, this cheesecake is as effortless as it is indulgent. It’s also ideal for entertaining, as you can prepare it ahead of time and let it set overnight, freeing you up on the day of your event.
Equipment you will need:
- Food processor
- Stand mixer with whisk attachment
- Mixing bowl
- Springform cake tin with removable base
- Silicone spatula
- Small heatproof bowl
.png)
Should I line the tin?
For easy removal, line the base of your springform tin with baking paper. Make sure to use the back of a spoon or spatula to press the base down tightly in the tin as well.
Which dairy-free cream cheese to use?
I like using Tesco's Free From Soft Cheese or Violife Creamy Cheese.
Which dairy-free double cream should I use?
You need to use a dairy-free double cream that can whip, single creams won't work. I use the Elmlea Double Plant Cream Alternative or the The Coconut Collab Double Cream.
Can I adjust the amount of mint extract?
Mint extracts can vary in strength, so start small and adjust to your preference. A little goes a long way.
Can I make this gluten-free?
Yes - if you use gluten free digestives the recipe can become suitable for a gluten free diet.
Vegan Mint Chocolate Cheesecake
Ingredients
- 300g digestive biscuits (you can use gluten free)
- 130g dairy-free butter
- 25g cocoa powder
- 200g dairy-free cream cheese
- 300ml dairy-free double cream
- 90g icing sugar
- 2.5 tsp mint extract
- 0.5 tsp green food dye
- 100g dairy-free chocolate chips
- 85g dairy-free dark chocolate
- 35ml dairy-free milk (I use oat milk)
- Grated dairy-free chocolate, to decorate
Instructions
- Line the base of a 20 cm springform tin with baking paper (press down so it sticks to the base).
- Add 300 g digestive biscuits to a food processor and blitz to a fine crumb.
- Melt 130 g dairy‑free butter until liquid, then pour into the food processor alongside the cocoa powder and pulse a few times until combined with the crumbs.
- Press the biscuit mixture firmly into the bottom of the prepared tin, making a compact, even base.
- Chill in the fridge for at least 30 minutes while you make the filling.
- In a large bowl, add 200 g dairy‑free cream cheese and 90 g icing sugar. Beat until smooth and creamy, being careful not to over mix.
- In a stand mixer with the whisk attachment, whip 300 ml dairy‑free double cream to thick peaks.
- Slowly fold the whipped cream into the cream cheese.
- Add 2.5 tsp mint extract and 0.5 tsp green food dye to the cream cheese mixture and mix until evenly coloured.
- Fold in 100 g dairy‑free chocolate chips.
- Spoon the cheesecake filling onto the chilled biscuit base. Use a spatula to smooth the top and pack the mixture into the edges.
- Cover and refrigerate for at least 4-6 hours, or preferably overnight, until set.
- Gently heat 35 ml dairy‑free milk and 85g dairy-free dark chocolate in a heatproof bowl until just melted, stirring frequently. The ganache should be smooth and glossy.
- Let the ganache cool slightly, then pour it over the chilled cheesecake and spread evenly with a spatula.
- Optional - sprinkle over the grated chocolate.
- Return the cheesecake to the fridge for 30-60 minutes so the ganache sets.
- Remove the cheesecake from the tin carefully using the baking paper to lift the base.
- Slice and serve chilled.
Notes
- Store the cheesecake in the fridge, covered or in an airtight container, for up to 4-5 days to keep it fresh.
No comments
Post a Comment